Thoroughly butter a 9-inch spring-form pan with 2 Tbsp of butter, then dust with cocoa powder. Preheat oven to 350°.In a small saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended. Combine the eggs, sour cream and vanilla; whisk into beer mixture. Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan.Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack. Carefully turn onto cake plate.In a large bowl, beat cream cheese until fluffy. Add confectioners’ sugar, Irish Cream and milk; beat until smooth. Ice top of cake so that it resembles a frothy pint of beer.Nigella’s Chocolate Guinness Cake with Irish Cream Icing

Moist and dense, this cake will keep for several days without drying out. Use a spring-form pan, so that the Irish Cream frosting can look like the top of a frothy pint.

Instructions1. Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.2. In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.3. In a large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until well combined.4. Add in the peanut butter and continue mixing until well combined, stopping to scrape down the sides of the bowl as needed. Mix in the egg and vanilla extract until fully combined. Slowly add in the dry ingredients and mix until just combined.5. Place the 3 tablespoons of granulated sugar in a small bowl. Using a two tablespoon cookie scoop, scoop the dough from the bowl, roll into a ball, and coat in the granulated sugar. Place each ball of cookie dough on the prepared baking sheets, making sure to leave a little room between each one. Gently press down with a fork on the top of each cookie to make a small criss-cross pattern.6. Bake at 350°F for 10-12 minutes or until the tops are set. Remove from the oven and allow to cool on the baking sheet for 5-10 minutes, then carefully transfer to a wire rack to finish cooling.I adapted this recipe from the Live Well Bake Often website: https://www.livewellbakeoften.com/soft-peanut-butter-cookies/If you’re feeling decadent, dip the cookie in my special White Russian cocktail.

LisaBest Manhattan Recipe

I know, it’s a virtuous habit to live a life of abstention during the post-holiday recovery period, and I even spent several years observing “Dry January.” Lately I’ve decided life is short and that nothing makes a dreary Friday night in January more agreeable than enjoying a good bourbon cocktail.

2 ounces rye or bourbon1 ounce sweet vermouth2 dashes Angostura bittersCocktail cherry, not a Maraschino, but a Luxardo or similar, for garnishStir ingredients over ice until chilled, about 30 seconds. Strain into chilled coupe glass. Garnish with cherry.Lisa

Thoroughly whisk first 6 ingredients together until well blended. Gently stir in cranberries and walnuts. Pour mixture into unbaked crust. Bake at 375 for 45 minutes to an hour, until filling is just set. Cool on wire rack.

Combine milk and sugar in a small saucepan and place on the stovetop over medium heat.

While the milk is heating place the chopped chocolate in the microwave and heat for 30 seconds. Take the chocolate out and stir it. Return to microwave and heat for another thirty seconds, remove and stir. Continue to heat and stir the chocolate in 30 second intervals until just melted.

When the milk reaches the scalding point (180 degrees F, with bubbles on the side), turn off the heat and add the melted chocolate, whisking to combine. Add the vanilla extract. Top with whipped cream. Enjoy!

Notes*Make sure you don’t overheat the milk. You do not want the milk to boil.

**If you use a sweeter chocolate eliminate the sugar altogether, you can always sweeten if needed after you are finished.

Add ice to a shaker and add ingredient.Strain into cocktail and add twist of lemon.Patrick Evan Douglas adapted from Standard Bartender’s Guide.

Like many prohibition-era cocktails, the Bee's Knees was invented as a way to hide the scent and flavor of poor quality homemade spirits,[1] in this case bathtub gin.[2] The addition of honey was considered bizarre by some at the time, since sugar is more usual.[3] The honey sweetens the drink, and may make it palatable to people who don't normally like gin.

Irish Soda Bread: recipe by Ina Garten

Ingredients

4 cups all-purpose flour, plus extra for currants4 tablespoons sugar1 teaspoon baking soda1 1/2 teaspoons kosher salt4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice1 3/4 cups cold buttermilk, shaken1 extra-large egg, lightly beaten1 teaspoon grated orange zest1 cup dried currantsDirectionsPreheat the oven to 375 degrees F. Line a sheet pan with parchment paper.Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.Cool on a baking rack. Serve warm or at room temperature.

KathleenWhite Russian with a Double KickYou won’t want dessert after this cocktail.

InstructionsAdd the first three ingredients to a chilled highball glass.Slowly add the Eagle Brand Milk.Top with nutmeg.Do not stir. Sip. The ingredients will meld together as you tip the glass.Best served room temperature, but you may add ice.

CissyHungarian GoulashThis is my own winter delight. Use organic meat and veggies.

Brown steak in butter and oil with one tablespoon paprika. Add onions until clear, add peppers, mushrooms, water, bouillon and tomatoes. Bring to a boil. Turn down heat add tomato paste and the second tablespoon of paprika. Simmer until reduced. Fix Mrs. Miller's noodles (better yet make your own) place in shallow serving bowl, spoon sauce over top garnish with parsley. Delicious.

KathleenDivinity

Easter has hot cross buns and bunny cakes, Thanksgiving has pumpkin pie and pecan pie, for me Christmas has divinity, divinity, divinity. Divinity is truly an American recipe, originating in the early 1900s. It has few ingredients, it takes patience and skill to make, but it’s worth it.

1. Cook sugar, corn syrup and water (use 1 tablespoon less water on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, to 260ºF on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.

2. Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on medium speed. (For best results, use electric stand mixer, not a portable handheld mixer since beating time is about 10 minutes and mixture is thick.) Add vanilla. Beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer.) Gently stir in nuts.

KathleenPumpkin Soup with Goat cheeseIt’s hard not to think of pumpkins especially if you live in the Pacific North West. We have pumpkins patches out the wazoo. So, if you’ve carved a pumpkin, and are wondering what to do with the flesh, you can always make soup. In honor of those bright orange gourds, here’s a recipe for pumpkin soup with goat cheese.Ingredients:3 pounds (2 pounds flesh) pumpkin or squash, peeled and cut into 2-3 inch chunks1 cup banana shallots, skin on, halved lengthways1 small garlic head3 sprigs rosemary2 teaspoons dried chili flakes (optional)4 tablespoons extra-virgin olive oilSea salt and freshly ground black pepper3 cups chicken or vegetable stock, plus extra if needed3 tablespoons pumpkin seedstoasted pumpkin seed oil1 teaspoon extra-virgin olive oil½ cup of goat cheeseDirections:Heat the oven to 350 degrees. Scatter the pumpkin in a large roasting tin with the shallots, garlic-cut-side down - rosemary, chili (if using), olive oil and seasoning to toss to coat in the oil. Roast for 45 minutes until mostly tender and golden in places, but not too browned - if it starts to brown, cover with foil. For the garnish, toss the pumpkin seeds on a baking tray with the olive oil and toast in the oven for 5 minutes.When the pumpkin is ready, remove the rosemary - reserve for a garnish unless blackened - and squeeze the softened garlic shallots from their skins into the roasting tray, discarding the skins. Heat the stock in a saucepan large enough to fit the pumpkin, then add the contents of the roasting tray and simmer for 15-20 minutes. Blend to a smooth purée using a stick blender, thinning with more hot stock if necessary. Alternatively, cool slightly and blend in batches in a jug blender or food processor (a processor won't give as smooth a result).Reheat gently to serve, season and ladle into warm bowls. Crumble over the goats' cheese and scatter with pumpkin seeds. If using, break over the crisp rosemary needles and drizzle with a little pumpkin-seed oil.From the November 2013 issue of House & Garden. Recipe by Louisa Carter; photographs by Helen Cathcart; food preparation & styling by Bridget Sargeson; wine recommendations by Joanna Simon; table styling by Alexander Breeze.

Directions:Melt butter and add minced garlic. Cook until the garlic is soft.Add shrimp and cook on both sides until bright pink and remove from pan.Add white wine and sun dried tomatoes. Stir and cook for three minutes.Add cream; stir.Add spinach; stir.Add salt, pepper, and Parmesan cheese; stir.Add cooked shrimp; stir.Pour over cooked and drained pasta.Garnish with basil.

LisaChili Verde

This is my own chili verde recipe. It won a chili cook-off when I made it, and someone using my recipe won another cook-off a couple of years later. The ingredients are listed very specifically in the recipe, because I had to supply them with my entry, but of course they are completely tweak-able depending on what your taste is and what you have on hand. I like to be sure the tangy salsa verde taste comes through, so I don’t make it too spicy.

Directions:Sauté diced onion slowly in oil until soft in heavy pot. Sprinkle with chili powder and minced garlic as you sauté.

Meanwhile, cut up pork shoulder, trimming fat and gristle. Dice into ½ inch pieces. Sauté in small batches in frying pan, adding to onions in pot as cubes get brown. When all the meat is in the big pot, stir in enchilada sauce, diced green chilies, and crumble in chipotle cube. Simmer very gently, stirring occasionally, until pork is tender (slow cooker is fine). Adjust seasoning. Stop here if you want to refrigerate & reheat for later serving. Just before serving, stir in sour cream, do not allow to boil again, lest the sour cream separate.

Instructions:Mix the first seven salad ingredients in a medium-size bowl.In a separate bowl, whisk together dressing ingredient: vinegar, oil, sugar, salt, and pepper.Our dressing over salad and toss.Refrigerate for eight hours.Add avocado and toss.

LisaApricot Bars or What to do when your home-made apricot jam doesn’t set up

Preheat oven to 350°. Cream the butter and sugar together until fluffy, beat in the egg and vanilla. Whisk flour and baking powder together in a small bowl; gradually add to creamed mixture, mixing well. Fold in coconut and almond flour.Prepare a 9x13” baking pan by lining with foil that is long enough to overhang the ends. Butter the foil.Press about 2/3 of the dough into the prepared baking pan. Spread with apricot jam; crumble the remaining dough over the jam.Bake 30-35 minutes or until golden brown. Cool completely in the pan on a wire rack. Lift out of the pan using the foil, cut into bars, peeling off the foil as you go.

KathleenAlton Brown's Gazpacho

Cold soup in the summer? This Alton Brown’s Gazpacho recipe and I think it’s one of the best.

Ingredients:

1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped

Tomato juice

1 cup cucumber, peeled, seeded and chopped

1/2 cup chopped red bell pepper

1/2 cup chopped red onion

1 small jalapeno, seeded and minced

1 medium garlic clove, minced

1/4 cup extra-virgin olive oil

1 lime, juiced

2 teaspoons balsamic vinegar

2 teaspoons Worcestershire sauce

1/2 teaspoon toasted, ground cumin

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons fresh basil leaves, chiffonade

Directions:

Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.

Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.

Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.

LisaQuick Broiled Salmon

Serves 3 or 4, depending on filet size

1 filet of fresh wild coho (silver) or red (sockeye) salmon, no more than 1 inch thick at thickest part, skin on, about 12-16 oz. Pull the pin bones from the filet with needle-nosed pliers before marinating.

DirectionsIn a tall glass, muddle the peach with the six basil leaves and the lemon juice. Add the gin, Lillet, and simple syrup. Add ice cubes and top with club soda. Garnish with basil.

KathleenHomemade Peach Ice Cream

One of my most vivid summertime memories growing up in West, Texas was spending all day at the Playdium, the local swimming pool. My friends and I would meet when the pool opened and I wouldn’t return home until suppertime. This was back before sunscreen replaced sun-tan location, and tanning your skin to a golden brown was considered healthy. When the water wasn’t enough to keep us cool, we’d head over to the snack bar for the best peach ice cream under the hot Texas sun.

Directions:Mix together eggs and sugar in a large bowl until smooth.Puree peaches in blender or food processor and stir 5 cups of puree into egg mixture.Stir in half-and-half, vanilla, and salt.Mix well and pour mixture into freezer canister of ice cream maker and or pour into tubs place in the freezer.

KathleenSalamanca Spain Sangria

Forty years ago, I spent a summer in Salamanca, Spain, hoping to become fluent in Spanish. I finally had to admit that I don’t have a brain for languages. I can order meals, ask directions, interpret time, and utter a few sentences like, ¿Tienes un lapiz? (Do you have a pencil?) What I did learn was how to make sangria.

In honor of summer, here’s the traditional sangria recipe.

Ingredients:1 bottle dry red wine. Do not use expensive wine since the taste will be lost in the following ingredients.½ cup of brandy½ cup of gin½ of Cointreau or other orange liqueur½ cup fresh orange juice2 lemons, sliced and unpeeled2 limes, sliced and unpeeled1 orange, sliced and unpeeled1 cup of cherries

Directions:Add all ingredients into a large picture filled with ice. Refrigerate for at least an hour.Serve.

CissyCattails & Wild Mushrooms in Cream Sauce

Don your rubber waders and get ready to harvest tasty cattail shoots from a pond near you!

Note and Disclaimer: you may want to purchase a book or attend a class on foraging before you actually try this

Ingredients:2 tablespoons olive oil plus one tablespoon butter8-10 sliced mushrooms (forage some hedgehogs or lobster mushrooms)6-8 garlic scapes, remove flower head and lower woody stem chop like a scallion into 1/4" pieces35 cattail shoots, cut down into 1” pieces1/3 cup heavy creamSalt & pepperchopped chives (see if any wild ones are growing near the cattails when you are out foraging)

Directions:Heat butter and oil in a sauté pan, cook mushrooms & scapes until soft. Add cattail shoots and cream to pan. Cover and bring to a gentle boil. Remove lid and simmer for roughly 5 minutes. Salt and pepper to taste. A good crusty loaf of Breadfarm bread will send this meal & you to the moon!

Spring Recipes 2018

LisaThe French 75 and Variation

The French 75 is a lovely spring/summer cocktail made from gin, Champagne, lemon juice, and sugar syrup. Measurements below are approximate: adjust to taste

Ingredients

Combine ½ oz fresh lemon juice, 1 oz gin, and ½ oz of simple syrup in a shaker filled with ice. Shake vigorously and strain into a chilled champagne flute. Top with chilled Champagne, stir gently, and garnish with a lemon twist.

Variations on this drink reward creativity. I like to substitute elderflower cordial for the sugar. That drink is sometimes called a French 77, but I usually substitute Prosecco, so I’m not sure it qualifies as “French.” Other variations substitute créme de mur (blackberry) or orange liqueur for the elderflower. All according to taste!

Partially crush juniper berries with a mortar and pestle; add salt and sugar and continue to crush until the berries are coarsely ground. Stir in the orange zest.

Whisk the juice and oil together; brush onto salmon fillets.

Sprinkle spice mixture evenly over the fillets and press it lightly into the flesh. Cover and refrigerate for 30 minutes.Preheat the broiler. Place fillets on a parchment-lined baking sheet skin-side down. Broil for 3 minutes. Turn salmon over and broil another 3 minutes.

Reduce heat to 400 degrees and cook 4 minutes longer, or until fish flakes easily with a fork.

Divide among prepared glasses and garnish each with a lime wheel.From bon appétit

KathleenOysters Rockefeller

Oysters Rockefeller was created by Jules Alciatore in 1889 at Antione’s restaurant in New Orleans. The dish came about when there was a shortage of escargot and oysters were used instead. It is believed that the original recipe was taken to the grave when Alciatore died and that all subsequent recipes are merely versions.

Top each oyster with 1 tablespoon spinach mixture. Sprinkle with cheese.

Bake until golden brown on to, about 10 minutes.

Before serving, add about a ¼ teaspoon of Pernod and serve.

KathleenGin & Tonic Cake

Gin and Tonic Cake speaks summertime! And summertime has finally arrived in the PNW (at least for now).

This recipe comes from Good Housekeeping (UK). I’ve used conversions on amounts. Caster sugar is a very fine grain of sugar. You can substitute powdered sugar or go online to find out how to make caster sugar.

Ingredients

7oz unsalted butter, softened, plus extra to grease

7oz caster sugar

4 medium eggs, beaten

7oz self-raising flour

1/2 tsp baking powder

finely grated zest 1 lime

3 oz gin

For the syrup and toppingIngredients

4 oz caster sugar, plus extra to sprinkle

4 oz tonic water

31/2 tbsp gin

2 limes, cut in half through their length and sliced into 1/8 in half moons

3 ½ oz icing sugar, sifted

Directions

Preheat oven to 350 degrees. Grease and line base and sides of a 2lb loaf tin with baking parchment. In a large bowl beat butter and sugar with a handheld electric whisk until light and fluffy – about 5 min. Gradually add eggs, beating well after each addition.

Fold in flour, baking powder and lime zest, followed by the gin. Spoon into prepared tin and bake for 1 hr or until a skewer inserted into the center comes out clean.

Meanwhile, make sugar syrup: gently heat the caster sugar and tonic water in a small pan, stirring often, until the sugar dissolves. Turn up heat and boil for 1 min. Spoon 2 tbsp of the syrup into a small bowl and mix in 2 tbsp of the gin (this mixture will be used to soak the loaf later). Set pan of remaining syrup aside.

As soon as the loaf comes out of the oven, poke holes into the top with a skewer and drizzle over the reserved syrup/gin mixture. Cool loaf in tin on a wire rack.

Meanwhile, make the candied lime slices. Reheat the remaining sugar syrup in its pan until boiling, then add the lime slices. Simmer for 10-12 min until the slices are translucent. Lift out slices with a slotted spoon on to baking parchment, then sprinkle both sides of the lime slices liberally with caster sugar. Leave to dry.

Make icing by mixing together icing sugar with remaining 1½ tbsp gin. Remove cooled loaf from tin, transfer to a board and peel off parchment. Pour over icing and decorate with the dried candied lime slices. Leave the cake to set before serving.

Drain chiles, lay on cutting board and slice down one side, open & remove seeds. Cut cheese into “planks” about 3/8” thick. You can taper one end so that it fits down into the pointy end of the pepper. Lay the cheese inside the pepper and fold the edges back over it. Beat the egg whites until stiff but not dry. Mix the 3 yokes with 2 Tbsp of flour and a tsp of water to make a runny batter, then fold it gently into the egg whites.

Heat a skillet and add 1/8” of oil. When the oil is hot, dollop in spoonfuls of the egg mixture in the size and shape of the peppers, lay the peppers on the puffy cloud of egg batter, and dollop more of the egg on top. Cook until the bottom is golden, and flip gently. Cook until the other side is golden and the cheese has melted.

Combine flour, 2/3 cup sugar, and salt in medium bowl; whisk to blend. Add butter. Rub in with fingertips until mixture sticks together in clumps. Mix in oats and nuts. DO AHEAD: Topping can be made 1 day ahead. Cover and chill.

Directions: In a medium bowl, mash butter beans. Mix in onion, jalapeno pepper, crushed crackers, egg, cheese, garlic powder, salt, and pepper. Divide into 4 equal parts, and shape into patties. Heat oil in a large skillet over medium-high heat; use more or less oil to reach 1/4 inch in depth. Fry patties until golden, about 5 minutes on each side.

ArleneBlueberry Rum Smash

Fresh (or frozen) blueberries

1 tablespoon brown sugar

3/4 ounce fresh-squeezed lemon juice

2 ounces rum

Ginger ale

Cover the bottom of an old-fashioned glass or mason jar with blueberries. Add the brown sugar and lemon juice and muddle until the sugar is melted. Just break the skins of the blueberries do not mush. Fill the glass with crushed ice and then add the rum. Top with ginger ale and stir.

Directions:For the cake:Preheat oven to 300 degrees F.In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans for an hour, and then turn onto racks until completely cool.

For the frosting: In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and butter. Beat until thoroughly blended.

Assemble and enjoy!

Winter Recipes 2017-2018

Kathleen Official National Banana Cream Pie Day--Banana Cream Pie

In honor of National Banana Cream Pie Day, March 2, which is also Texas Independence Day and a darn good reason to eat dessert, I’ve chosen to share my recipe for this luscious pie. My grandmother used to make it for our Sunday family gatherings. She made a traditional flour pie crust, but I added my own twist—a Graham Cracker crust. Enjoy!

DirectionsGraham Cracker Crust:1. Preheat over to 375 degrees.2. In a small bowl, combine Graham Cracker crumbs, sugar and cinnamon, and mix well. Add melted butter and mix until blended.3. Press into a 9-inch pie pan and bake for 7 minutes. Let let cool.

Banana Cream Filling:1. In medium sauce pan, combine sugar and cornstarch. Add half and half and egg yokes and whisk until well combined. Bring to boil over medium heat, stirring constantly. Boil 1 minute and remove from heat. Stir in butter and vanilla.2. Pour ½ of the filling onto the crust.3. Cover with sliced bananas.4. Pour remainder of filling over the bananas.5. Cover with saran wrap directly on filling to avoid a sticky film from developing.6. Chill for at least 3 hours.7. Remove saran wrap and top with another layer of sliced bananas.

Whipping Cream Topping:1. In a medium bowl, beat whipping cream at high speed. Slowly add sugar and vanilla. Beat until stiff peaks form.2. Spread whipping cram over the top and garnish with more sliced bananas and shaved almonds.

AleneThe Only Drink for Lovers

Open and drink, with pleasure, one bottle of chilled, dry champagne or prosecco. Then another...

LisaSweet and Sour Microwave Red Cabbage for Lovers

Ingredients:

4 slices bacon, coarsely chopped

2 tablespoons unsalted butter

1 small onion, thinly sliced (about 1/3 cup)

½ teaspoon caraway seeds

1 pound red cabbage, cored, quartered and thinly sliced

2-3 tablespoons apple cider vinegar

Kosher salt and freshly ground black pepper

Directions:Put the butter, onion, and caraway seeds into a large heat safe glass bowl. Microwave on high for 1 minute to melt the butter. Add the cabbage, apple cider vinegar, salt and pepper to the melted butter and stir to combine. Cover with a vented lid or plastic wrap with 6 small holes poked in it. Microwave on high for 5 minutes. Carefully uncover and stir the cabbage. Recover again and cook, stirring every 5 minutes, until the largest parts of the cabbage are wilted and tender, 10 to 15 additional minutes.Use a pair of tongs to transfer the cabbage to a serving platter; discard any extra cooking liquid in the bowl. Sprinkle the chopped bacon over the cabbage. Serve immediately.

Method:Forget the flour, eggs and shortening: eat the chocolate, go for a long, vigorous walk in the woods, and drink the whiskey when you get home.

KathleenCranberry-Jalapeno Cream Cheese Dip

This recipe and photo came my way via Facebook. It's from Mel Kitchen's Website and it's perfect for the holiday season-sweet, spicy and festive.

Ingredients:

12 ounces fresh cranberries

4-5 green onions, chopped

1/4 cup chopped fresh cilantro

1 jalapeno pepper, seeded and finely diced

1 cup sugar (more or less to taste)

1/2 teaspoon cumin

2 tablespoons fresh lemon juice (from about 1 large lemon)

1/8 teaspoon salt

2 (8 ounces each) packages cream cheese, light or regular, softened

Crackers, for serving

Directions:

Pulse the cranberries in a food processor or blender until coarsely chopped (alternately, you can do this task by hand). Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered bowl or tupperware and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.

When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese.

Refrigerate for up to an hour before serving. Serve with crackers or tortilla chips.

LisaIn honor of our new release,Between the Swastika and the BearA Polish Memoir, 1925-1948By Andrew Jurkowski

Polish Mushroom Soup for Christmas EvePolska Zupa Grzybowa dla WigiliiThe Polish Christmas Eve feast is called the Wigilia (Vigil). It’s traditionally a meatless meal, so many people use a vegetable broth. It’s fine to use chicken or beef stock instead.

4 or 5 oz of dried mushrooms, soaked overnight in a cup of water, and then chopped. Strain and reserve soaking liquid.

Saute all of the chopped vegetables, including the dried and fresh mushrooms, in butter until lightly browned. Bring the stock to a simmer in a large soup pot. Stir the chopped & browned vegetables into the stock, along with the strained mushroom soaking liquid. Cover and simmer gently until vegetables are tender. Season to taste. Thicken if desired (roux or cornstarch slurry). Serve with a dollop of sour cream and a sprinkle of chopped parsley.

CissyIcelandic Lamb Chops with Minted Cherry Sauce for Lovers

This is best with Icelandic lamb as they live in the wild and only a few local farmers have license to butcher them. No pesticides are used around their grazing sites nor do they receive any antibiotics plus their natural diet of wild herbs and berries flavors them from the inside---amazing. If you can’t get your hands on lamb from Iceland, local organic lamb will do in a pinch.

Instructions: Wash lamb chops and pat dry with paper towels, sprinkle with sea salt and coarse ground pepper Heat oil in heavy cast iron skillet over medium-high heat. Add lamb to skillet turn frequently until desired doneness (8-10 minutes for medium rare). Remove lamb from skillet and tent under tinfoil. Add shallots to skillet stir and sauté for 1-2 minutes, then add wine, chicken broth, cherries, jam, vinegar and cardamom, stirring frequently at a boil. Reduce the sauce until the it sticks to your spoon and season with a little salt and pepper. Spoon the sauce over the lamb and sprinkle with chopped fresh mint.

Best served with mashed potatoes, greens and a mint leaf garnish.

ArleneBeetroot Jelly

Beets (called “beetroot” in Australia) are the ubiquitous antipodean vegetable. Generally served in the form of cold, pickled slices, they are an essential (inevitably red-staining) addition to salads, sandwiches, hamburgers, everything. The jellied variant, prepared as below, makes a colorful accompaniment to Christmas dinner and may inspire renewed table conversation in moments when this is lagging.

Serves 6-8 people. Requires 1 large or 6 individual moulds, for serving on 1 large platter or 6 small plates.

Place water, vinegar and flavorings in saucepan. Bring to a boil, then simmer 2 minutes.Strain hot liquid over gelatine. Dissolve gelatine and allow to cool.Place beets in mould and pour liquid over the top.Chill until set. Unmould and serve on lettuce.

In a 3-4 quart non-stick sauce pan simmer the milk, rice, 1/2 cup sugar and salt. Make sure to stir the mixture often until the rice is tender. Simmer until the mixture will thicken to the consistency of porridge about 30 minutes. Add the almond extract. Pour the mixture into a large bowl and let cool, stirring occasionally for approximately 15-20 minutes.

Toast the almonds in a 9-inch pie pan until golden, approximately 10 minutes. Save one almond and chop the rest. The reserved almond should be hidden in the rice pudding and the person who finds it receives a marzipan pig or as the case in my family they get to do the dishes.

To make the raspberry topping place the raspberries in a blender and blend until smooth. Strain the puree through a fine wire strainer to remove the seeds. Discard the seeds and sweeten the puree with the remaining sugar to taste.

With your mixer on high speed, in a large bowl whip the cream until soft peaks form. Fold the whipped cream into the cooled rice along with the reserved almond, chopped almonds. Mix until just blended.

To serve, heat the raspberry mixture in the microwave until just hot. If the preserve mixture is too thick add in a little hot water and whisk until smooth.Serve and drizzle with the preserves or raspberry sauce.

In a large skillet, saute half a finely-chopped medium onion in olive oil until soft.Add 4 handfuls of well-washed, coarsely torn spinach or chard and sauté until wilted (you can substitute 1 cup of cooked, cooled, and well-drained frozen spinach).

My recipe contribution for this month is Red Velvet Cake. Since recipes tend to evolve over time, I thought about selecting one from the plethora of offerings from the internet. There were several delectable choices, including the Southern Red Velvet Cake, which is covered in diced pecans. But they all called for a small amount of red food coloring. I remembered, or at least I thought I did, the recipe my mother used, which called for much more. She passed onto me her collection of favorite recipes when I left home in the early 70s. I searched my recipe box and found it. It came from an Adams Extract Company recipe book. I was right, the recipe called for 1 ½ ounce bottle of Adams red food coloring. Mom said this was the reason the cake turned out so moist.

Directions:Cream, shortening, sugar, eggs, and flavors.Make a paste of cocoa and food coloring; add to first mixture.Alternately add flour and buttermilk.Mix baking soda and vinegar in small bowl; add to batter.Blend.Bake in three 9” or 10” pans for 20-25 minutes at 350 degrees.

Let cool completely.Cover with frosting.

CissyKjøttkaker

My favorite dish (this is my Mormor's recipe) we usually enjoy this on Christmas Day and on Syttende Mai.

Add flour and onion powder. Whisk together into a smooth roux, and cook while whisking now and again until the flour mixture has turned medium-brown. This should take 8-10 minutes.

Pull away from the heat and add all of the water while quickly whisking together to avoid lumps. But be careful, the flour mixture will be very hot and may hiss loudly when you add cold liquids. Alternatively, you can heat the liquid before adding.

Also add the beef base, and bring to a boil while whisking often. The gravy will thicken. Reduce the heat and boil gently for 7-10 minutes until smooth. Stir once in a while.

Add the meatball drippings from frying, which will add a lot of great flavor!

Add heavy cream and stir well.

Fall Recipes 2017

Arlene:Pumpkin SconesThis is a traditional Australian Thanksgiving dinner accompaniment. Not that Australia has a Thanksgiving holiday, but it’s what I, as an Australian, have made on each of the twenty-plus Thanksgivings I’ve spent here in Anacortes—because this is an iconic Australian recipe; I like savory scones more than sweet ones; and I hate to see pumpkins going to waste just as porch decorations.

Mix beets with 1-2 Tbs olive oil---place on sheet pan in oven for 15-20 minutes. In the meantime mix all other ingredients together in bowl including remaining olive oil, mix with beets and toss it in the oven for another 45-50 minutes and yum!

2 large yellow onions thinly sliced6 gloves of minced garlic1 cup of sliced mushrooms pinch of salt6 slices of day-old bread. Any kind will do: white, grain, French (I’ve even used croutons. But my favorite is toasted focaccia.) 1 ½ cups of grated Parmigiano Reggiano cheese 3 ounces of goat cheese2 to 3 cups stock (beef, chicken, or vegetable)Preparation:Preheat over to 325.In a large skillet, heat olive oil until it shimmers. Add onion slices and toss to coat them with oil. After about fifteen minutes, add the mushrooms and garlic and continue to cook until the mixture turns golden brown and begins to caramelize. Remove from heat and season with salt. Lightly grease a two-quart casserole dish. Line the bottom with bread. Spoon a layer of onion mixture over the bread. Dot with an ounce of goat cheese. Top with ¼ cup grated cheese or enough to cover the onion mixture. Continue layering until the bread, onion mixture, and cheeses are used, reserving ¼ to 1/3 cup of Parmigiano Reggiano cheese. Slowly pour the stock into the dish, until it almost reaching the lip. Add the rest of the grated cheese on top.Carefully place the dish on a baking sheet. Slide into the oven and bake until bubbly and the top turns golden brown. Usually about 1½ hour. Serve while hot.

Preheat oven to 350 degrees. Oil a 9x13” baking pan. Beat oil and eggs together large bowl until creamy, then beat in sugar and vanilla until well mixed. Combine dry ingredients in another bowl and mix thoroughly. Slowly stir dry ingredients into the egg mixture until well mixed (batter will be thick), and then stir in chopped apples (and chopped nuts if desired). Pour into prepared pan and bake until a toothpick inserted in the center comes out clean, about 45 minutes. You can add the simple glaze, but it actually makes a crispy sugar crust on its own. While the cake is light and crisp right out of the oven, it settles and becomes damp and gooey the next day